Sydney Seafood School :: Gravlax
‘Gravad-lax’ means ‘buried Salmon’ and refers to the ancient practice of wrapping salted fish in bark and burying it in the cold Scandinavian soil to preserve it through winter. Modern...
Keywords
- Sydney Seafood School :: Gravlax
Ingredients
- 1 small sashimi-grade Salmon, filleted, skin off, bones removed
- 2 tablespoons chopped dill
- Pumpernickel bread, to serve
- Curing Mixture ⅓ cup castor sugar
- ⅓ cup salt flakes
- 1 tablespoon freshly ground white peppercorns
- ⅓ cup finely chopped dill
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